Sweet yellow cake topped with whipped cream and strawberries looks (and tastes!) like a dream.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND LINE: Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 9-inch round cake pan with vegetable oil spray. Line bottom of cake pan with parchment paper.
WHISK DRY: In medium bowl, whisk together flour, baking powder, salt, and ¾ cup sugar.
WHISK WET: In large bowl, whisk together milk, eggs, melted butter, and vanilla.
MIX AND POUR: Add flour mixture and use rubber spatula to stir until just combined. Use rubber spatula to scrape batter into parchment‑lined cake pan and smooth top.
BAKE: Bake until toothpick inserted in center of cake comes out clean, 26 to 30 minutes. Let cake cool completely in pan on cooling rack, about 2 hours.
SWEETEN: Meanwhile, in second medium bowl, use clean rubber spatula to combine chopped strawberries and remaining 1 tablespoon sugar. Let sit while cake cools.
TOP: Remove cake from cake pan (click here to learn how to do it) and discard parchment. Spread whipped cream over top of cake. Arrange strawberries over whipped cream. Cut into wedges.
Is a shortcake just a smaller version of a tall cake? Actually, no. Shortcakes are originally from England and are called “short” because that also means “crispy.” Shortcakes have lots of butter and are more like American biscuits than cake. While the classic strawberry shortcake uses biscuits, we made a strawberry shortcake using a traditional cake. Maybe we should call it Strawberry Tallcake?!